The recipes would make 2 really large loaves. I pivoted and decided to cut the recipe in half and making 2 smaller loaves. I added 3 cups of walnut pieces. I was hoping to end up with bread similar to the ACME Walnut Levain. The preferment did not completely dissolve, neither did the kosher salt. I did as good as I could. My dough was extremely wet and sticky, makes me think that by mistake I added the full amount of water instead of half.....During the folding I handled the dough fairly aggressive. Shaping was a challenge, not really achieving much surface tension. I used the same technique as I do for the Mark Bittman No-Knead Bread, 450F for 30 min with lid and 30 min without.
Turned out great after all
Nice open structure, slight sour tang
Takes all day, so make sure you have a day at home ( much easier to come by these days ) with enough flexibility to stop doing what you are doing in order to tend to the dough.
I will do it again with double the water , I like it that much.